Spinach salad with cactus & hot chiles

Yield: 8 Servings

Ingredients:

2 ea Dried red Anaheim chiles -- seeded & stemmed
1 tb Olive oil
1 bn Fresh spinach rinsed & -- stemmed
1/4 lb Watercress rinsed & stemmed
1 ea Red onion thinly sliced
1/2 ea Avocado peeled pitted & -- sliced
2 ts Lime juice
1 c Cauliflower florets thinly -- sliced
10 ea Cherry tomatoes halved
1 ea Jar nopalitos
14.5 oz -- drained & diced* MMMMM--------------------CILANTRO VINAIGRETTE-------------------------
3 tb Olive oil
3 tb Lime juice
1/3 c White wine vinegar
2 tb Balsamic vinegar
1 tb Tamari
3 ea Garlic cloves minced
1/4 c Cilantro

Instructions:

chopped Cut chiles into strips with scissors & saute in oil for 2 to 3 minutes over medium-high heat. Stir constantly to avoid burning. Remove & drain on paper towels. Reserve the flavoured oil for the vinaigrette. Toss spinach & watercress together in a large serving bowl. Layer remaining salad ingredients & top with chiles. VINAIGRETTE: Combine all vinaigrette ingredients in a small bowl & stir in the reserved oil that was used to cook the chiles. Pour over prepared salad & serve. *Nopalitos are the green pads of the prickly pear cactus. Found in Mexican or Spanish style supermarkets. Well worth looking for they also make a great side dish in their own right. Vegetarian Gourmet Spring 1995